Pumpkin Puree
Learn how to puree pumpkin at home with this easy recipe!
Servings: 4 cups (see note)
Calories: 42kcal
Ingredients
- 1 medium pumpkin (sugar pumpkins or pie pumpkins work best)
Equipment
- Baking Sheet (nonstick, if possible)
- Food Processor (or blender)
Instructions
- Preheat oven to 350 degrees.
- Cut pumpkin half, through middle. Use a spoon to scoop out seeds.
- Place pumpkin cut side down on a nonstick baking sheet.
- Roast pumpkin until tender and easily pierced with a fork (about 45 to 60 minutes, depending on size).
- Carefully remove from oven (there may be liquid on the pan), then let pumpkin cool slightly.
- Using a spoon, scoop pulp from skin, then transfer to food processor (or high-powered blender).
- Puree until smooth, stopping to stir a few times to make sure you get all the lumps.
- Use pumpkin puree right away, or store in an air tight container for up to one week. Enjoy!
Notes
The amount of puree you'll get varies depending on the size and weight of your pumpkin. I used a 4 pound (1850 gram) pumpkin, and I ended up with 4 cups of puree (calories are calculated based on a ½ cup serving size). You can also roast pieces of pumpkin this way, if you don't have a whole pumpkin to work with.
Smaller sugar pumpkins and pie pumpkin will give you the best-tasting results. You can use jack o' lantern-style pumpkins, but they tend to be less flavorful and more stringy.
To save on clean up time, I recommend lining your baking sheets with nonstick foil before adding the pumpkin. If you don't have any, give your pan a spritz of nonstick cooking spray or lightly coat it with a neutral tasting oil (like canola or vegetable).
If you're having a hard time cutting the pumpkin, pierce it all over with a knife, then microwave it for three to four minutes.
If you plan to freeze the puree, I recommend storing it in 1 ¾ cup portions, which is equal to the amount you'll get in a 15-ounce (425 gram) can.
If your puree seems watery, or you'd like to bake with it, I'd recommend draining it first. Draining the fresh pumpkin puree gives it a consistency closer to canned pumpkin, which is what most recipes are developed with. To drain the puree, simply line a colander or strainer with cheese cloth, add the puree, and then let it sit over a bowl (or in your sink) for a couple hours.
Make sure to read the info before this recipe card for more tips, ways to use the puree, and more!
Nutrition
Calories: 42kcal
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